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Blue Cheese & Rosemary Scalloped Potatoes

Source of Recipe


Kathy Casey






List of Ingredients



• 5 lbs. Washington Russet potatoes
  
• 2 tsp salt
  
• 1/2 tsp black pepper
  
• 1-1/2 tsp minced fresh rosemary
  
• 3/4 cup crumbled blue cheese
  
• 3/4 cup grated Parmesan cheese
  
• 1 cup sour cream
  
• 2 cups cream
  
• 1 tsp salt
  






Instructions



1. Preheat oven to 350 degrees (F). Butter a 13x9-inch glass baking dish. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons salt, pepper and rosemary. In a small bowl, toss together cheeses.
   
   
2. Layer half of the potatoes in the buttered baking dish. Sprinkle with half of the cheese mixture and top with remaining potatoes. In a bowl, whisk together the sour cream, cream and 1 teaspoon salt; pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.
   
   
3. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife. Serve immediately.
   
   Great with a big fat grilled steak or golden brown, perfectly roasted chicken.
   
   Makes 12 servings.